QUALITY OF EGGS FOR CONSUMPTION FROM DIFFERENT PRODUCERS IN THE MARKETS IN REPUBLIC OF MACEDONIA.
1: EGG MASS AND EGG SHELL STRENGTH
Dragoslav Kocevski, Nedeljka Nikolova, Gjoko Bunevski, Vladimir Džabirski, Vlado Vuković, Kočo Porču
Faculty for Agricultural Science and Food, “Ss. Cyril and Methodius" University in Skopje,
Blvd. Aleksandar Makedonski bb, 1000 Skopje, Republic of Macedonia
Dragoslav.Kocevski@yahoo.com
Eggs as a high valued nutrition product with acceptable price are required on the market, and therefore regular control of their quality is necessity. The aim of this trial was to monitor some quality parameters in eggs for consumption: egg (weight) mass and egg shell quality in M, L and XL weight classes produced by different producers, therefore confirming their marketing quality. From different markets in the region of Skopje, eggs from M, L and XL classes were purchased as different brands mostly present on the Macedonian market. Eggs were analyzed the same day. Egg quality was analyzed using computerized equipment for measuring egg shell strength (Eggshell Force Gauge) and automatic machine Egg Multi Tester EMT 5200 for measuring of the internal egg quality (Robotmation Co. Ltd., Tokyo, Japan). It was noticed that eggs in L and XL weight classes were mixed with eggs weighting less than the minimum weight for these classes, or more preciselly in L class eggs several pieces of M weight classs were notified and in XL weight class some percent of L class eggs were monitored. Only 20 sampless (26.66%) of M class eggs had sufficient value for egg shell strength, while in 110 analyzed samples of L class only 35 samples (30.43%) fulfill required egg shell strength. Eggs from analyzed brands in general do not fulfill required marketing quality in respect to the analyzed parameters: egg mass and egg shell strength of the eggs for consumption.
Keywords: brands; eggs for consumption; markets; egg mass; eggs hell strength
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